Strawberry Piña Colada Cupcakes
Apr 22, 2014 15:59:16 GMT -5
Post by PrisonerOfHope on Apr 22, 2014 15:59:16 GMT -5
Strawberry Piña Colada Cupcakes
Yield: 24 cupcakes
Ingredients
Coconut Cupcakes:
1 box white cake mix
4 egg whites
1/3 C. oil
1 C. coconut milk
1 1/2 tsp. coconut extract
1 tsp. vanilla extract
Pineapple Filling:
1/2 C. sugar
4 Tbsp. flour
1 egg
1 C. crushed pineapple, drained
1/2 C. pineapple juice
2 Tbsp. butter
Strawberry Buttercream:
1 C. butter, softened
1 tsp vanilla extract
2-4 Tbsp. Strawberry puree, fresh berries put through a blender
3-4 C. powdered sugar
Flaked Coconut for decoration
Directions
1. Preheat oven to 350 degrees and line your pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, oil, coconut milk, coconut extract and vanilla extract.
4. Stir in cake mix until smooth.
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes our clean.
6. Filling: Over medium heat, combine all ingredients (except butter) and stir constantly until thickened. Remove from heat and stir in butter, let cool completely.
7. Once cupcakes and filling has cooled, cut out a hole from the top of the cupcake and fill it generously with pineapple filling.
8. Buttercream: Beat butter for 2 minutes. Add vanilla extract and 2 Tbsp. strawberry puree. Slowly add powdered sugar until you reach your desired consistency, add more strawberry puree if buttercream become stop thick. Add 2 tsp. strawberry flavored gelatin for added color and flavor.
9. Pipe buttercream over filled cupcakes and top with flaked coconut.
Yield: 24 cupcakes
Ingredients
Coconut Cupcakes:
1 box white cake mix
4 egg whites
1/3 C. oil
1 C. coconut milk
1 1/2 tsp. coconut extract
1 tsp. vanilla extract
Pineapple Filling:
1/2 C. sugar
4 Tbsp. flour
1 egg
1 C. crushed pineapple, drained
1/2 C. pineapple juice
2 Tbsp. butter
Strawberry Buttercream:
1 C. butter, softened
1 tsp vanilla extract
2-4 Tbsp. Strawberry puree, fresh berries put through a blender
3-4 C. powdered sugar
Flaked Coconut for decoration
Directions
1. Preheat oven to 350 degrees and line your pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, oil, coconut milk, coconut extract and vanilla extract.
4. Stir in cake mix until smooth.
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes our clean.
6. Filling: Over medium heat, combine all ingredients (except butter) and stir constantly until thickened. Remove from heat and stir in butter, let cool completely.
7. Once cupcakes and filling has cooled, cut out a hole from the top of the cupcake and fill it generously with pineapple filling.
8. Buttercream: Beat butter for 2 minutes. Add vanilla extract and 2 Tbsp. strawberry puree. Slowly add powdered sugar until you reach your desired consistency, add more strawberry puree if buttercream become stop thick. Add 2 tsp. strawberry flavored gelatin for added color and flavor.
9. Pipe buttercream over filled cupcakes and top with flaked coconut.
